Classic Michelada

The michelada just might be my all-time favorite low-alcohol sipper, thanks to its savory nature. While restaurants and bars serve gussied-up versions of this classic Mexican libation, the bare-bones basics call for a Mexican beer, tomato juice, spices (ideally the blend Tajín Clásico, which is a combo of salt, chiles, and lime), and a choice of sauces, like Worcestershire, soy, or even teriyaki—sometimes mixed together, other times added separately, depending on who is building the drink. It ends up tasting sort of like a bloody Mary, but with a more mellow beer base instead of a vodka spike. Personally, I like extra spice and acid in mine (bring on the fresh lime juice!), and a pinch of salt mixed into the cocktail serves to accentuate its flavors for an extra-bright-tasting drink.

As is the case with most any recipe, the following is really a set of guidelines—if you like more or less spice, and more or less acid, feel free to adjust the measurements to suit your palate.

Preparation

Place about 1/4 cup salt on a small plate. Rub the rim of a Collins or pint glass (or a 16-ounce Solo cup—no need to get fancy) with one of the lime wedges to moisten it, then dip the rim in the salt to coat.

Combine the tomato juice, lime juice, hot sauce, Worcestershire sauce, Tajín, and a pinch of salt in a small bowl and mix.

Fill the prepared glass about three-quarters full with ice cubes and add the tomato juice mixture. Top with beer and garnish with the remaining lime wedge.